Buttermilk was traditionally a byproduct of homemade churned butter. Buttermilk was the liquid that remained following the butter was made. The liquid contained small particles of floating butter and a few traces of butterfat. This gave the buttermilk a rich sweet taste and made the drink really refreshing. It was also widely utilized in homemade snacks, salad dressings like ranch and as the dipping liquid for fried chicken.
Today buttermilk is mass produced and contains just a hint resemblance to the original type of buttermilk. In the modern dairy processing centers a lactic acid bacteria is added to non-fat milk and allowed to ferment. This contemporary version of buttermilk comprises protein, calcium, and vitamin B2 making it a healthier alternative to traditional buttermilk.
Today’s buttermilk is lower in fat than traditional buttermilk as a result of lack to butter particles and the foundation being a non-fat milk. It’s also thicker and tangier than conventional hand churned buttermilk.
A homemade version of buttermilk is easily made with a buttermilk starter. Just heat a scant 4 cups of non-fat milk till it’s slightly warm. Don’t enable the milk to come to a boil. Next add 3/4 cup of shop bought buttermilk. Enable the milk to stand overnight. After resting for at least 12 hours you’ll have thick tasty prepared to use buttermilk.